Poor Boy's Orange Duck

[Starhunter451]

I have figured out a inexpensive way of making orange duck and not make it greasy.

I love duck, and have been trying recipes for orange duck, but was greasy.
So.I improvised one day and it worked.

If you want the recipe, let me know and I will post.it.

[Liam]

Please do ....

[Starhunter451]

Here it is.

A 4.5 to 6 lb duckling, less fat on duckling than adult.
A 12 to 16 ounce bottle of orange marmalade
1 stick of melted butter of margerine (half cup)
1 cup orange juice
Tablespoon each garlic and onion powder
1/2 teaspoon ground cloves
1/4 teaspoon sage
1/4 to 1/2 teaspoon mustard powder
2 cloves garlic, diced
salt and pepper to taste

Preheat oven to 350F.

Melt butter and add all ingredients except salt and pepper, and garlic dices.
Clean duck removing innards and fat if any.
Put duck in pan, rub with salt and pepper.
Pour butter mixture over duck, placing diced garlic on duck.

Cover and set timer for 3-4 hours.

Here is the secret, baste every 15-20 minutes after the first 90 minutes.
Make sure to remove the grease with a turkey baster before basting with the butter mixture.

When the duck is done, remove from pan and let rest for ten minutes.
Make a gravey with the leavings if wanted.

Enjoy.

[Babyvett]

Thank you for posting this.. we enjoy duck but you're right, it is so greasy.. lol I'll have to try this soon.

[Pleater]

I have a kitched doo dad which tips small poultry up on end - it is two metal loops, each with two feet which are put together so as to make a stable support, the intersecting loops are inserted into the birds cavity, which helps to conduct the heat to the insides and slightly shortens the cooking time. The bird is then stood in the roasting pan as though expecting to launch upwards, so presenting more of the surface area to the air and heat.

I have a fan oven which possibly helps get the skin crispy, but there is a noticeable increase in the fat extracted from the birds when cooked this way.

Old fashioned ovens used to have a bar or loop in the top for cooking goose suspended by the necks by a string.

Anne the Pleater :ootd:

[BCAC]

I have a kitched doo dad which tips small poultry up on end - it is two metal loops, each with two feet which are put together so as to make a stable support, the intersecting loops are inserted into the birds cavity, which helps to conduct the heat to the insides and slightly shortens the cooking time. The bird is then stood in the roasting pan as though expecting to launch upwards, so presenting more of the surface area to the air and heat.

I have a fan oven which possibly helps get the skin crispy, but there is a noticeable increase in the fat extracted from the birds when cooked this way.

Old fashioned ovens used to have a bar or loop in the top for cooking goose suspended by the necks by a string.

Anne the Pleater :ootd:

Your kitchen "doo dad" for chickens seems similar to the "beer can chicken". Don't use a "doo dad", simply a beer can (half full, I believe). Mind, there are specially made "doo dads" to use for cooking chicken this way (with a beer can as well).

[Liam]

Your kitchen "doo dad" for chickens seems similar to the "beer can chicken". Don't use a "doo dad", simply a beer can (half full, I believe). Mind, there are specially made "doo dads" to use for cooking chicken this way (with a beer can as well).

Here is a picture of the "doo dad" designed for a turkey. It turns out great. The bird is steamed on the inside, and roasted on the outside. It should work for the orange duck as well.

[be da veva]

1-4.5 to 6 lb duckling, less fat on duckling than adult. (I read it as 1x 4.5 to 6...)
12-16 ounce bottle of orange marmalade (I read this as 12x 16oz bottle... ???? I just have to be wrong....)

(unless one is making duckling flavored orange marmalade...)

[Starhunter451]

(unless one is making duckling flavored orange marmalade...)

I am flabbergasted! Glad you caught that. I had been up for 17 hours by that point of my day.

[Starhunter451]

Here is a picture of the "doo dad" designed for a turkey. It turns out great. The bird is steamed on the inside, and roasted on the outside. It should work for the orange duck as well.

What is the Napolean sign.in the background?